Grilled Spatchcock Chicken with Chili-Lime Marinade

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A whole spatchcock chicken marinated in a zesty chili-lime blend and grilled to smoky perfection. This Mexican-inspired curry recipe, ready in about 55 minutes, pairs whole chicken (3-4 lbs), spatchcocked, olive oil, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Mexican cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup olive oil, 1/4 cup fresh lime juice, 5 minced garlic cloves, 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tbsp honey, 2 tsp salt, and 1 tsp black pepper to create the marinade.
  2. Step 2: Place 1 whole spatchcocked chicken (3-4 lbs) in a large resealable bag or shallow dish and pour the marinade over it. Massage the marinade into the chicken, ensuring even coverage. Refrigerate for at least 2 hours or overnight for best flavor.
  3. Step 3: Preheat the grill to medium-high heat (around 400°F). Remove the chicken from the marinade and place skin-side down on the grill. Grill for 15 minutes until crispy and charred.
  4. Step 4: Flip the chicken and continue grilling for another 15-20 minutes with the lid closed until the internal temperature reaches 165°F.
  5. Step 5: Remove from the grill and let rest for 10 minutes. Garnish with 1/4 cup chopped fresh cilantro before slicing and serving.

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